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Dessert

Marbled Cake

A cake made with white cake batter and cochineal for a marbled effect.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Marbled Cake

Ingredients

Directions

Prepare

  1. Soak the cochineals in ⅓ cup of water with a small pinch of baking soda.

  2. Prepare your white cake batter using 10 eggs.

Marble the batter

  1. Pour the cake batter into the pan for baking.

  2. Add the cochineal water to the batter and mix well to create a marbled effect.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Eggs
Provide structure and richness as they set and bind the cake crumb.
Cochineals
Supply the red colour that creates the marbled pattern in the batter.

The step that matters

Adding the cochineal water to the batter. Mixing too much blends the colour evenly and erases the streaks. Stir only a few times so the coloured water stays in distinct swirls that set in the oven.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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